MEXICAN FOOD RECIPES DINNER COMPILATIONS | SATISFYING TASTY COOKING COMPILATIONS

frco and your jalapenos make sure you're removing the seeds from your jalapenos because I don't want you guys to get older and then have you know some problems with those seeds today we're making enchiladas but these aren't just any enchiladas these are enchiladas mixas and in order to get the best flavor you have to make fresh chicken broth so don't worry I'm going to show you today the steps to get the perfect chicken broth for your enchiladas let's start by adding a whole chicken into our pot add 11 cups of water and continue to boil on a high heat for 15 minutes and then you want to remove the impurities once you remove the impurities you're going to add half a purple onion three green onions one leak three bay leaves half a garlic bulb aote and 1 and 1/2 tsp of salt and you're going to continue to cook on a medium heat for another hour and a half oh that smells so good this is medicine for insomnia save me a little cup guaranteed to have everybody in your house relaxed so if you have some teenagers that are sassing you make sure to make your chicken broth ahead of time and have it handy throughout the week you also want to save your onions and your garlic because we're going to need that for our salsa ver I was like my Garlic's hiding somewhere and it's over here we're going to quickly make a salsa ver and you're going to need a bunch of cilantro five roasted poano peppers our tomatillos our Sano and our jalapeno it's going to be nice and juicy in here we're also going to be using the garlic and the onion that we used for our chicken and now we want to blend until smooth oh yeah and boom done once you blend your ingredients you're going to place them in your pot we're going to use 2 cups of fresh chicken broth we're going to shake this blender we're going to pour it right in place your burner on a medium heat and continue to cook for another 5 minutes in this pot I have three cups of our chicken broth and I'm going to add about four oz of M paste I showed you guys how to make this from scratch but you want to use the one that you absolutely love and if you're in a rush you can get them at the store already made so just pick the one that you love the most and I'm going to keep stirring until I dissolve the paste into the chicken broth once your mole is nice and smooth we're ready to start rolling up our chicken enchiladas I want my enchilada sauce a little bit runnier today so I went ahead and I added one cup of chicken broth to make it nice and smooth just like [Music] this [Music] in this mixture I have half a cup of Crema Fresca and half a cup of Mexican sour cream some queso Chihuahua or your favorite melty cheese purple onions some cilantro and you're definitely going to need some more s over the top don't be shy with it just douse it smother it enjoy your dinner today and definitely some more mole now who's ready for a Del delicious bite I'm going to need somebody very special to say uh it's Thursday and I want to inspire you to make this recipe any night of the week shrimp or chicken fajitas are quick and easy to make and absolutely delicious we're going to be seasoning our fajitas with some olive oil taco seasoning Mexican oregano and a little bit of flour if you don't have access to a taco seasoning not to worry I'm going to leave my suggestions in the description area for you in yesterday's recipe it was brought to my attention by Cloud that someone was displeased with the way that I flattened our chicken I hope that this one looks a lot better for you and to be honest this is a home cooking show we are busy we are taking care of our family and you have to make it comfortable for your home now our chicken has been butterflied and pounded really really thin and make sure that you clean your shrimp really good I really love making this recipe because once you find a seasoning that works well with your family and that you fall in love with it's super easy to get through dinner I'm going to sprinkle a little bit of allpurpose flour to our shrimp the same to our chicken once you coat with your flour you're going to add a little bit of Mexican oregano if you don't have access to Mexican oregano you can use margarum and then you're going to drizzle some olive oil make sure all your pieces are coated with the olive oil that keeps your protein nice and juicy as I've said before if you allow this to set 10 to 15 minutes you're going to get the best flavor but if you only got a minute to let it set guess what that flavor is going to pull through I've allowed our griddle to warm up on a medium high heat for a good 3 minutes and once you place your chicken you want to cook it for 3 minutes on each [Music] side once you cook your chicken you want to set it to the side and you want to place the foil over it to keep it nice and warm then you're going to start cooking your onions and your bell peppers now it's time to start placing our shrimp on our hot hot griddle and the shrimp will cook in less than a [Music] minute [Music] once your bell peppers and your onions are done cooking you want to go ahead and add a little bit of salt I'm going to add a few purple onions yes in English it's red onions meana and we call themo Mor you have family that likees spice you can sear your jalapenos your sanos it's going to be up to you I hope you're hungry today because I am ready to [Music] serve [Music] I'm going to need somebody very special to say uh today I'm making ground beef tacos Zoros with a delicious warm salsa and we're going to get started by warming up our tortillas in some hot oil that way when we're folding they don't break and the thinner your tortillas are the better for this recipe and see it's going to be super easy to fold and that's the way we like it I'm going to season one lound of 8020 ground beef with 1 teaspoon of onion powder garlic powder ground cumin black pepper I'm also going to add half a tablespoon of oregano half a tablespoon of chicken bullan and then I'm going to mix until everything is well combined once you combine your ingredients you're going to start laying out your tortillas because we're going to start filling these stacles and I know sometimes you look at recipes like this and you think there's no way that ground beef is going to be fully cooked well it's going to go into a lot of oil and it's going to cook and it's going to fry to Perfection you're going to take about a tablespoon and a half and you're going to start placing it and you want to press press [Music] [Music] [Music] [Applause] [Music] [Applause] and for added flavor I like to sprinkle a little bit of salt as they come out of the fryer now let's finish making our salsa you're going to take three to four tomatoes and one Sano and you're going to boil it until it's nice and soft okay you're going to add it to your blender along with a small bunch of cilantro with half a lime juice pour it in sprinkle a little bit of salt and now we're going to blend our salsa but in all actuality we're just going to pulse a little bit because we don't want it to be super smooth or super chunky and boom almost done you want to add about half a tablespoon of Mexican oregano right at the end and now it's time to assemble our tacos and I like to serve this recipe with either lentils or some fresh pinto beans add some of your salsa and a little bit of queso fresco if you're not sure if your Patty is going to cook fully look at that just fries up it's nice and hot and beautiful and these are those end of the month tacos that go perfect any time of the month how many are you going to eat who me yeah you you Club how many are you guys going to eat I think I can handle four four you know what I can easily handle about eight I know you can I am not even [Music] playing somebody wanted that one [Laughter] say oo this salsa is so tempting just perfect wait we're not done we're not done yet and some Crea fresa oo now I'm going to need somebody very special to say h and we're back with another delicious recipe today we're making Chicken al pastor this recipe will have your mouth watering your taste buds will be dancing for joy with the flavors of your pineapple and your spices a true bite in heaven let's start by adding our pre-soaked waho chilies and Pasa chilies into our blender 3.5 o of aote paste one Chipotle one bay leaf four garlic cloves half a tablespoon of ground cumin 1 and 1/2 tbsp of salt 1 teaspoon of ground ginger 1/4 of a teaspoon of cinnamon three cloves one teaspoon of black pepper a little bit of Rosemary 1 tbspoon of Mexican oregano 34 of a cup of apple cider vinegar 3/4 of a cup of pineapple juice and 1 cup of orange juice and now we're going to blend until smooth yeah and boom done time to marinade since we're cooking this on our stove top I went ahead and I sliced my chicken breast very very thin now if you're going to be grilling this chicken I suggest you butterfly it marinate and then Grill once you've properly sliced your chicken you're going to add your marinade and start giving that a loving mix some of you have time to marinade your chicken the best flavor is going to be 12 to 24 hours but if you're moving quickly and you need to feed your family allow this to marinate for 1 hour before cooking the flavors will still pull through and lucky for us I love to cook and I already marinated some of our chicken and now it's time for us to cook it I allowed my cast iron to heat up for 4 minutes the smoke just started coming out and now you're going to add a little bit of oil place your chicken on your hot cast iron and continue to cook for 4 minutes on one side do not move it because we want a lot of searing marks and boom done I did cook my chicken in batches your max cook time for your chicken is going to be anywhere between 6 to 8 minutes and then it's time to eat but don't go just yet we're going to do something really delicious right after I finished taking all this chicken out of my pan I thinly sliced some pineapple and I'm just going to add that to the pan and you just want to cook your pineapple for about 2 minutes just to get all that sweetness to come out of our pineapple and boom done time to make some fuckles if you're cooking on your stove top I suggest you allow your chicken to rest for a good 5 to 8 minutes before you serve I'm going to need somebody very special to say uh it's Monday and I want to inspire you to make an easy recipe that tastes just like chileos but it's much easier to make now let's get started by preparing our sauce over the weekend I was able to meal prep a few ingredients that I'm going to need for this week I roasted some Tomatoes Banos and I sauteed the onion with two garlics to your blender you're going to add three tomatoes one medium onion and two garlic cloves a little pinch of Mexican oregano 1 tbspoon of chicken bullan and I like to enhance the flavor of this broth by adding 1 18 Oz can of tomato sauce and 2 and 1/2 cups of water and now you're going to blend until [Music] smooth and boom done place your burner on a medium heat and drizzle a little bit of oil next you're going to start straining your Blended ingredients you want to make sure to strain your Blended ingredients because that's going to make for a delicious sauce once you fully combine your ingredients you're going to place your burner on a medium low heat more on the low side and you're going to continue to cook until we're ready to serve and I just used a small little bunch of cilantro to add a little bit more flavor to our sauce now that you prepped your sauce we're going to start slicing three poblano peppers and you just want to slice them into smaller little squares in this bowl I have one cup of Chihuahua cheese you can use mozzarella or any kind of melty cheese that you have access to then you're going to add your poano peppers into your bowl and you're going to sprinkle about 1 to two tablespoons of allpurpose flour and make sure everything gets coated this little step right here is going to allow all our ingredients to stick closely to our batter before you start separating your eggs you want to make sure that your eggs are room temperature and if you've tried making chilenos before and you have a difficult time keeping your Peaks that's okay you can add half a tablespoon of cream of tartar to your egg whites and I'll show you where to add it and today you know what um I usually don't have a difficult time but I'm going to add it just so that you guys know when to use this you want to make sure that you get no no egg yolks in your egg whites this is a part where you want to add half a tablespoon of cream of tartar your egg whites add your whisk attachment lock it we're going to start at a low pace and then we're going to start picking up the speed give or take after 2 minutes you have some beautiful Peaks and we're ready to start combining our ingredients and now I'm just going to transfer our beautiful egg whites into another Bowl mix your egg yolks just a little bit before you start adding them slowly as we fold it's reminding me of God sience making his pancakes delicious and this tip that I'm about to show you right now was passed down to me by the lovely ladies of my family what I'm going to do is I'm going to sprinkle a little bit of flour and I'm going to fold it in sometimes when you get chile reos or these little beautiful uh cakes what happens is that they end up tasting more like oil than the egg batter itself and by adding a little bit of allpurpose flour you're going to transform your little egg batter into something that your family is going to be requesting you to make often and that's why we're here I have to make these again the total amount used is about 1/4 of a cup of allpurpose flour now you can start sprinkling in your cheese and poano mixture give it a fold sprinkle in a little bit more you can use the same batter for your tuna or shrimp patties as well okay we're ready to start frying our little cake and these are quickly fried so you're going to flip them and be careful ooo nice and fluffy just like [Music] me and you want to continue doing the same with the rest of your batter and it's a custom in our family to add a warm tortilla at the bottom before serving and I said warm not crispy so it's just a quick little little dip and the cook time for our sauce was around 15 minutes on a medium low heat what you do you place your little patties over your corn tortilla just like that you want to serve with your choice of beans and then you pour your delicious sauce this is one way I serve for my kids that don't like super um smothered things they're s itive about what's smothered but you want to serve them just like that oh smother me please yeah at my older age i' rather have it smothered but for the kids you want to serve it just like this and then send it off and if you have family that prefers a more traditional style you can just place your little cakes inside the broth smother them with a lot of love because sometimes when you have a bad Monday you need something really good to eat but we're having a good Monday I'm having a really good Monday but sometimes Mondays you're not ready to say goodbye to the weekend so you just start placing it in there you know and it's your job to bring some of that loving feeling to your family I said feeling instead of feeling both are equally as good and boom done who's ready for a bite I'm going to need somebody very special to say ah M oh oh that does taste like a chilo it does MHM did you know the first time I made Chile Renos because this is a recipe that I like somebody to make it for me was on a mukbang and that I used to do in my room oh that's that was the first time I made the chileos cuz they had started asking me to make recipes since then mhm like let me just make it mukbang style y it's so good it's such a to child Comfort oh wow so good yeah definitely roasted tomatoes on the grill make a huge difference and roasted M for those of you that have made chanos when was the first time that you ever made chileos it's an intimidating recipe but it's actually pretty simple and we all in the doing it for love mhm and it's usually for a man except today except today I did it for two sweet boys I want to eat like 10 of them they're so light hello and welcome today we're making juicy alpastor ribs in the oven they're so tender they fall off the bone but I highly recommend that you make some tacos since we are going going to be using a variety of Chile today we're going to go over them the number one Chila that we tend to use here on this channel is wo Chile you can find these at most of your Mexican grocery stores and even in just any kind of grocery store they're likely to have these uh what you want to do with these Chile is you want to take them out of your bag you want to remove the stem and the seeds so if you choose to use this Chile you're not going to cry it's mild even if you use four or six you should be able to handle it but if you can't handle spice at all just go with one it's going to enhance the flavor and the color of your dish the next Chile that you want to use is your paa or an ancho Chile these sometimes get mixed together you'll notice that some are long some are short but at the end you're going to get the flavor that you need from these chilies which is a a nice little kick a smoky earthy fruity flavor with this one what you're going to have to do is you're going to have to toast it on your stove in order for it to get warm enough for you to remove the stem and the seeds and here is a favorite that you might recog ize your Chipotle in Adobo if you can't find your Chipotles in Adobo you're not likely to find them dry unless you go to a specialty Mexican market but I suggest to get a good can of your Chipotle and these do get spicy depending on the brand that you're using so start with one and then the next time you make the recipe you can also add another and then you can adjust to your liking and don't act like you can't handle the spicey you love these because they're just roasted jalapenos and if you want your ribs to get sassy and talk back I definitely suggest that you use some Chile de this is a spicy senorita from all Chile if you can't handle the spice but you need a little bit of a kick start with half but if you really want to bring in some heat I definitely go with three and then adjust after that because with all the spices and seasonings that we're using you're bound to scare someone so take it easy and the chil that you're soaking is your waho your paa and if you chose some spice you're going to add your Chile AR to your blender you want to add 6 oz of pineapple juice 8 oz of orange juice 34 of a cup of apple cider vinegar your sof and Chile two Chipotles and aobo sauce 2 tbsp of Mexican oregano 1 tbsp of ground cumin half a tablespoon of ground ginger half a tbsp of black pepper 2 tbspoon of chicken bullan half a tbsp of salt six pieces of clove the spice four garlic cloves two bay leaves and if they're small you can add a little extra one 3.5 oz of achot paste and if you don't have access to achot paste you can use 2 tbspoon of anato powder 1 teaspoon of cinnamon these next two ingredients are optional but they enhance the flavor of your ribs you're going to use 1 teaspoon of coriander powder and half a tablespoon of liquid smoke and now you're going to blend until smooth and boom done let's coat our ribs let's start by removing all of the moisture from our rack of ribs this marinade is going to be good for up to 8 lbs of ribs I'm going to show you how to slice your ribs for your tacos and how to slice them for your barbecue gry see if you were to slice right here you would only have enough meat for one little taco you don't want anybody to get sad so I'd go up here into this bone right here and then you want to start slicing and by doing that you get to coat all of your rib and when you place them in the oven every single person gets a piece of the charred parts that we all love and this piece right here is the one that you're going to be serving for your barbecue plate I'm only going to add a little bit of our marinade into the bowl and if I have any extra marinade left I can place it into my freezer for later use you'll get the best flavor of your ribs if you allow the marinade uh to rest and soak up for a minimum of 24 hours but if you need this within the hour I think a good hour should give you enough to shine with your family and when you have your ribs sliced up just like this it's best to marinate them in a bag you'll have more space in your refrigerator allowing you to make more ribs because once you start with one then everybody wants to eat the whole rack so you have to have enough this is what it looks like when it's been resting for 24 hours soaking up all those delicious seasonings so this one I'm going to go ahead and place them into separate little baggies in the freezer for later use and now you're going to bake your ribs in the oven at 350° for 2 hours with the foil on after 2 hours you're going to remove the foil and that's when you're going to begin coating your ribs with a little bit of pineapple juice to enhance that flavor we all love from alore in this bowl I have a little bit of pineapple juice and I'm going to add a little bit of honey give that a loving mix and then you want to start coating your ribs they're going to go back in the oven and you're going to repeat this process two more times and you're going to ask why are we going to do this two times so that we can get a beautiful and delicious crust and remember no foil for this part and boom done our ribs are ready as I mentioned fall off the bone delicious you want to pour your favorite salsa over your ribs perfect and then you're just going to give a quick coarse chop because by this time everybody's going to be staring at you that they're hungry and you want to get this done quickly I like to use our guacatillo salsa for this cilantro and onions will never fail you salsa ver and a slice of pineapple I'm going to need somebody very special to say uh the hardest part about making these tacos would be the time you have to wait to marinade and the cooking time in the oven aside from that it's going to be super easy to make and super easy to assemble your tacos just need a little bit of lime M these are absolutely delicious and I'm going to tell you why all the seasonings that we prepared for our ribs come through with a little touch of sweetness once you squeeze a little bit of lime juice on it if you don't squeeze a little bit of lime juice you're not going to get those flavors to pop in your mouth so if you don't like lime I'm worried about you but you're going to have to this time around and look away cuz it's about to get dangerous it's Wednesday and I want to inspire you to make an easy and affordable dinner and it doesn't get easier than some delicious Ras Mexicanas let's start by roasting six Bano Peppers until they're nice and charred after you allow the Panos to sweat for a few minutes you can start removing the stem the roasted skin and the seeds now you can start slicing them into little strips place your burner on a medium heat and drizzle a little bit of olive oil add half of a large onion and you want to continue to cook until your onions are nice and soft that should take you about 4 minutes once your onions get translucent you're going to go ahead and add two garlic loaves your poano peppers and one heaping tablespoon of butter give that a loving mix and set your burner on a medium low heat add one cup of corn and give that a loving mix one cup of Mexican Crema 1 teaspoon of chicken Boolean or you can use some salt once you combine all your ingredients you're going to add your desired amount of melty white cheese I'm using queso Chihuahua today mozzarella Works queso Waka you just want to sprinkle that over the top add a little pepper and continue to cook on a low heat for about 2 to 3 minutes and boom done some delicious rasos mexas so if you like creamy food you guys are going to love this dish before I serve your delicious rakas let me show you how I like to pair this recipe I used two large chicken breasts I butterflied them and then I pounded them until they were nice and flat last time I made this recipe my kids love this buttery Kinder Steakhouse seasoning and that's what I'm going to be using today you can use whatever seasoning you like and I'm also going to leave a suggestion for you in the description area as you can see when I use a kinder seasoning I get really happy and excited but a little bit goes a long way has really good flavor and it really does pull through once you season your chicken you're going to drizzle a little bit of olive oil and then you just want to make sure that all the sides are coated it's usually best if you allow your chicken to set with the seasonings for about 10 minutes but if you're in a rush guess what even 1 minute will transform this chicken place your burner on a medium high heat and allow your griddle to warm up for a good 3 minutes and you want to continue to cook for 3 and half minutes on each side or until you see the broth is coming out [Music] clearly I'm going to need somebody very very special to say so good mhm thank you you're welcome yes you need a little more protein go ahead and take a bite of that chicken see you don't have to stress too much over making dinner you can get it done in less than 25 minutes M don't forget to dip your chicken in that sauce m no please don't I still need you in my life this is so good it's perfect bravo bravo these poblanos came through they taste so good woo do you think they're spicy they have such a delicious like floral uh flavor that just captivates you don't want to stop eating look away my mouth just got watery in my mouth tonight's dinner's lentas and to make a delicious broth for this soup I used the remaining bits that I had left over for my rotisserie chicken and what I did was add two bay leaves half a tablespoon of garlic powder and I added two heaping tablespoons of chicken base I used a total of8 cups of water I pressure cooked for 45 minutes and allowed for a slow pressure release and then we have this beautiful and delicious luxurious broth before you start this recipe you want to soak your lentils in enough water to cover your lentils for a minimum of 15 minutes and what this does is that when you strain the water from here and you add your lentils to your pot it's not absorbing all the water and you're left with mush because we want this a little bit soupy I'll be pairing my lentils with buttery corn tortillas and I like to allow the Masa to set for at least 10 minutes that way it helps us uh form our tortillas a lot better I'm going to use use three cups of instant corn Masa because I need a lot of this Masa because everybody usually wants two or three of these tortillas with their soup make a little well and you're going to add about 2 and 1/2 to three cups of water so if you see that it needs a little bit more water then you can adjust and add a little bit more and the recommendations on your Masa package is pretty accurate once you fully hydrate your Masa you want to make it into a nice beautiful ball you see when you Pat it down you can see how nice and hydrated your Masa is and that's what you're going for go ahead and place it back in your bowl put a plate over it and now it's time to make our lentils place your burner on a medium high heat and drizzle about half a tablespoon of olive oil once your pan warms up you're going to add two minced garlic cloves 1 medium onion two Anaheim peppers and three tomatoes continue to cook until all your ingredients are nice and soft that should take you 6 to 8 minutes this right here is what's going to add the flavor to your soup that smells so good and looking so beautiful just like my sister than girl once your ingredients get nice and soft you're going to add half a teaspoon of ground cumin and allow that to toast up just a bit M you smell that M amazing well it's time to stir next you're going to add two carrots and two zucchinis two medium potatoes your two cups of lentils make sure to strain the water out and your 8 cups of chicken bro good on fire go ahead and place your burner on a high heat and allow this to come to a vigorous boil and don't put a lid on it because everything's going to boil over and that's more clean up for you and once you achieve a vigorous boil you're going to switch your burner to a medium heat and you're going to add a small bunch of chop seed Cilantros and cor if you don't like cilantro you can just skip it that's just for flavor I think if you want to add a little bit more flavor instead of cilantro you can use a little bit of Mexican oregano and we're going to continue to cook for another 15 minutes I actually make these tortillas a lot faster with a cutting board than a tortilla press right when it comes out you want to be careful because you don't want to burn yourself you're going to start pinching your tortilla and make little mountains in Spanish you call them Monas what do you suggest if someone does not want to do this one they're hot you can use a paper towel or a kitchen cloth to Aid you and I'll show you that on our next one man if you're a kid and you're coming home from school to this meal you know how that feel it's so comforting anybody coming home to this meal today is will be so loving hey I'm thinking of the kids okay L yeah deserve the best you do so if you don't like the heat you can use this put it over and just pinch off Instinct and see what happens you're all set ooh I love that boom done and even if you didn't fully cook your tortilla that's okay we just need to get warm enough to make a mold and if you see the little edges like that it's going to be perfect to contain the butter so even if you can't make your lentil soup today and you don't know what to make for dinner you can make these tortillas quickly with a side of eggs in your set pinch a little bit of salt over the top top and let that butter melt and give or take 15 to 20 minutes your soup is ready to serve when you use a rotisserie chicken you get that beautiful buttery crust at the top that you know that when it goes in your mouth it's just going to melt and boom done our lentil soup is ready now I'm going to need somebody very special to say uh hello and welcome back today we're making crispy shrimp takitos and you know that when you buy a pound of shrimp you end up with almost nothing so in this recipe I'm going to show you how to keep your takitos crispy and how to stretch this recipe you want to use one lb of clean shrimp you want to Butterfly them and start chopping them up once your shrimp is Finly chopped into a nice little paste you want to season it with your favorite seasoning the seasoning I'm using today is half a tablespoon of garlic powder half a tblsp of onion powder 1 teaspoon of paprika 1 tbsp of Masa 1/4 teaspoon of white pepper 1 teaspoon of Mexican oregano half a teaspoon of cumin and half a teaspoon of salt and then you just want to fully combine all your ingredients I like to pair the shrimp takitos with some potato takitos that way we can stretch this recipe and you want to season with the same seasoning and half a cup of sour cream and then you just want to fully combine all your ingredients and you're probably wondering Steph how do you know what's what when you're serving I'm going to show you right now in order to get the crispiest takitos you need to make sure to warm up your tortillas now to distinguish what kind of takitos you have I use the yellow corn for the shrimp and the white corn tortillas for the potatoes in this bowl I have 1 tbspoon of allpurpose flour and I gradually add water until I develop a beautiful paste like this and when you're making shrimp takitos you don't want to overstuff these one because we don't have that much shrimp and to be honest you don't need to you're going to tuck it in and roll them up really really tight and you want to do the same with your potato takitos while my oil heats up I'm going to make a wakao salsa and all you need is avocado tomao and jalapeno and if your avocados need a little bit of help you can add a splash of water and if you're going to keep this in your fridge for a few days go ahead and add a little bit of lemon juice and boom done with an uncoated wooden spoon Chopstick or toothpicks you're going to place them into your oil once you see vigorous bubbling that means that you're ready to fry and you want to continue frying your takitos for 3 to 4 minutes or until they're nice and crispy and once your takitos are nice and crispy you're going to start taking them out I do want to say if this is your first time making takitos please do not crowd your pan I've been making takitos for years and this comes with experience I want you to be safe in your home especially with your frying and for those of you that test your uh oil with water I'm worried about you get a uncoated wooden spoon unw wooden Chopstick toothpick and just keep it wash it and use the same one over and over or use the air fryer yep you can use the air fryer perfect I want you all to be safe and happy now it's time to fry our potato takitos but you have to be careful because these babies tend to pop so you kind of have to put like two or three down and then see how your potatoes are acting if they're talking back and decide if you're going to be putting more in here or not when you see that potato come out you just go fishing take it out cuz that's what's going to end up popping on you and ooh nobody wants that all right let's get ready to assemble our plate this is going to be so so good and if you want a recipe for this shrimp rice that pairs well with most Mexican seafood I'll go ahead and Link that in the description area for you then you're going to do one shrimp one potato one shrimp and one potato two potato three potato four you need a lot of Mexican Crema and some queso fresco over the top and boom done who's ready for a bite I'm going to need somebody very special to save he uh M I'm making a fully seasoned bira Blanca this recipe is perfect for your festivities and also for those that don't like spice but I don't want you to be turned off because this is a fully seasoned recipe and I'm also going to show you how to spice it up here at the end now in order to get the best flavor for your be you're going to need to get a piece of beef bone today I'm going to be using beef bone marrow and I'm going to combine it with a piece of Chuck so if you don't want to use Chuck and you want to get fancy you can also use riby but these are my favorite combinations when I make be and I'm using about half a tblsp of salt to season our beef to your blender you want to add 1 tbsp of thyme Mexican oregano coriander seed half a tbsp of ground cumin Ginger margarum half a teaspoon of black pepper corns six pieces of whole all spice six pieces of clove a small piece of cinnamon and now you're going to blend and boom done place your pot on a high heat and you're going to add your beef bones then you're going to start adding your pieces of beef you want to add 13 cups of water allow your pot to come to a vigorous boil for about 20 minutes then you're going to come and remove the impurity once you remove your impurities you're going to add one large onion one whole garlic bulb six bay leaves our Blended spices 4 tbsps of chicken bullan give that a gentle and loving Little Mix continue to cook on a medium heat for 2 hours or until your beef is tender and fall apart make sure to come and check periodically stir it a little bit just to make sure that nothing's burning and if you're using a big pot like I am I just want to let you know that I'm using two of my burners so please be careful and let your family know that you're using two burners not to go near the stove and you know we like our spice So today we're going to make a garlic chili oil that goes perfect on everything but you have to try it with this Vira I have a total of 20 Chile at add but you can adjust to taste so if you just want to try it with like three that's okay what you're going to do is you're going to put them in into your little blender and you're going to pulse a few times you don't want this too fine you want this to be flaky that's the Chile Bingo you on the balls there okay and you think I'm corny then you're going to pour into a glass container I have one cup of oil and it's nice and hot so you can use an un coated wooden spoon a chopstick some toothpicks and once you have a little vigorous bubble then you're going to add 12 thinly sliced garlic some of them are super thin so just do the best that you can you're going to toss that right on in be careful not to burn yourself fry your garlic until it turns a little bit golden and that should take you about a minute perfect now we're going to pour this oil gently into our pepper flak add 1 tbsp of salt and crack some pepper this is Cloud's favorite she asked me to make this for her all the time and it's definitely a staple in our home our beef is tender so I'm going to go ahead and take a few pieces out so that we can start making our takitos [Music] [Music] oo for those of you that are new to making bira there's times when you get a piece of Chuck that's just connected to some really tough tissue so if that one doesn't get super soft on you that's okay I don't want you to feel that it's you it's just the piece of beef that you have so I try to pick pieces that don't have that much of a tissue there so that way we can get the nice and tender fall apart beef and now I'm going to inspire you to try your bira a little bit different this that you're going to see right now we call it bira assada when you shred your beef you don't want to pour any more sauce over it but what you do want to do is add a little bit of oil to your pan or your skill [Music] it we want it to get toasted on each side so this should take you about 6 to 8 minutes you see those sear pieces we have on the beef that's what we're talking about when we sayada we're going to start making the quadas but at the end of this is going to be aat taco and a little bit of onions little bit of cilantro and now we're just going to serve you a little bit of K to your gé you're going to add a little bit of shredded cabbage you're going to take your casadia and this is where you're going to add your desired amount of your garlic chili oil now I'm going to need somebody very special to [Music] say now while you're eating you can dip into your consome fill your tummy with some delicious broth and then take a bite pour and then take another bite I'm making a smothered creamy chipotle chicken and in order to get the best flavor out of this recipe you want to use some fresh chicken broth but if you don't have access to fresh chicken broth that's okay I'm going to leave some suggestions for you in the description area so that you can make this recipe with us you want to start by seasoning your chicken with 1 teaspoon of ground cumin paprika onion powder garlic powder and Mexican oregano and you want to drizzle about 2 tablespoons of olive oil thank you cloud and a little extra but okay it's beautiful I don't mind it place your burner on a medium high heat and allow it to warm up you're going to drizzle a little bit of olive oil and you want to soften up about two cups of mushrooms and two medium [Music] onions since we have our pan on a medium high you're going to notice that after 4 minutes you might start burning your onion on so you want to lower your temperature and give it a loving mix and give or take after 6 to 8 minutes your onions are nice and soft so you want to go ahead and set them to the side next you're going to add a little bit of oil if you need it and you're going to start searing your chicken as soon as the chicken hits the pan it's going to transform the smell in your kitchen and all you want to do is cook it for about 3 minutes on each side once you've cooked your chicken you're going to add some butter three Min garlic cloves and then you're going to add 2 cups of chicken broth start mixing and scraping so that we can get all those delicious bits into our broth next you're going to add two Chipotles and about 2 tspoons of the Adobo sauce optional but not necessary I have a total of eight sundried Tomatoes add 1/4 of a cup of Crema fresa and start combining your ingredients once you combine your ingredients you're going to add your onions and your mushrooms and for those of you that don't like mushrooms go ahead and skip them once you add your mushrooms and your onions allow everything to come to temperature into a boil once your pot comes to a boil you're going to start adding your pieces of chicken these are my favorite days to film is it smothered chicken baby I love it ooo so good and just do your best to move them around if you end up slicing them the way that I did just want to make sure that they're all smothered and getting some of that delicious juice oo more juice thank you ooh these onions are looking so beautiful and since we don't want to lose too much of that broth we're going to go ahead and place our burner on a medium low heat we're going to cook for about 13 to 15 minutes make sure to come and check out if everything's cooking properly that you're not burning anything but you want to put a little over it and boom done our chicken is ready I'm going to take out a few of the pieces I'm going to save for tomorrow but I don't think they're going to make it till tomorrow I think cloud might be taking some for her work lunch so sorry I'm mesmerizing by that BR um I was thinking more like dinner you're going to have it twice I will okay it's kind of like like Cales you know you can don't get tired of them nice little protein bar so if you guys need some protein these are delicious protein bars I feel very blessed to be eating it for lunch and dinner it's so good and lastly you're going to add some fresh cilantro for flavor and guess what if you don't like cilantro skip it and right at the end you're going to add a little bit of Cracked Pepper and if you need a little bit of salt go ahead and adjust to taste and our family favorite Mexican oregano and lemon or lime rice nice and fluffy because that's exactly how my family loves it now I'm going to need somebody very special to say ah and while you're enjoying that delicious bite I do want to say be careful who you make this chicken for because they're going to end up falling in love with [Music] you my my that's so wild C with the c and I with our fingers uhhuh and now for the delicious part that's for you dude that used to Dy me crazy I'm like don't do it St he knew I was going to do it cuz it's delicious I think everybody's a lot nicer to me when I have uh the smother chicken days even the view Club I can't possibly be nicer to you you think I can okay I'll take it on challenge accepted no I think you're perfect no I already know one sit I am not perfect I know one situation where I can be better I I don't mind a box of chocolate I'll just say something similar y double bch time it is I was going to have ant logs for dinner but this is you're so I I hate the atls you know that I'm making a refreshing restaurant style of Chata and you want to start by soaking 2 cups of long grain rice you're also going to need six cups of water five cloves two cinnamon sticks and now you're going to soak overnight or a minimum of 8 hours for best flavor okay it's been about 8 hours and now we're just going to add everything everything that we soaked into our blender and now you want to blend into smooth and boom done and next you just want to strain your ingredients you can also use a cheesecloth for this part to get rid of all of the rice that you would get at the bottom but I think that's what gives it a flavor whenever you go to a restaurant you just got to mix it and then pour and you contain that cinnamon the rice drink flavor so it's going to be up to you if you want to strain it or not you want to save a little bit of your Blended ingredients and you're going to add a 12 oz can of evaporated milk a 14 oz can of condensed milk 2 tbspoon of vanilla 1/4 of a cup of sugar and to balance out the sweetness you just need a tiny little pinch of salt and again you want to blend all your ingredients till everything's well combined okay and then you're just going to pour and strain until everything is nice and smooth there's so many variations to this recipe there's a recipes where you can add hot water uh to soak your rice but what ends up happening with that from what I've experienced is that you end up cooking your rice and I like the flavor of soaked rice instead of cooked rice for my oata this recipe tastes best when you leave it in the refrigerator overnight to get nice and cold or you can add a little bit of ice cubes it's really good be up to you I'm going to need somebody very special to say uh tonight's dinner is cavitas queso with just a few ingredients you can get get dinner done in 15 minutes let's start by sautéing half of an onion two garlic cloves and a little bit of oil continue to cook for 3 to 4 minutes or until your onions are nice and soft once your onions are nice and soft you're going to go ahead and remove them from your [Music] pan next you're going to cook two zucchinis and two cups of chicken broth once you achieve a boil you're going to go ahead and lower your temperature to a medium heat and you're going to continue to cook for about 8 minutes and while our zucchinis are cooking and getting nice and soft I'm going to start cooking our chicken after 8 minutes you're going to add your garlic and your onions 1 cup of corn 2 tbspoon of butter 1/4 of a cup of Crema Fresca and if you don't have kesa you can use some heavy whipping cream 1 cup of queso Chihuahua you can also use mozzarella and you want a salt and pepper to taste go ahead and place your temperature on a medium low heat and give everything a loving mix and after 4 minutes we have some delicious caas my kids can be picky at times so I'm going to give you guys a tip if you like soft zucchinis you can continue to cook them a little bit longer but if the zucchinis have a little bit of a bite my kids are more likely to enjoy them so that's how I keep them for my family but always remember to make it comfortable for your home and if you feel like you want a little bit more cheese pool in here you can always add a little bit more cheese on the top but we're going to keep it nice and simple today and then I'm just going to Plate it with a little bit of the flat chicken that I taught you guys how to make last week and some black beans now who's ready for a delicious bite wow and this is a mexic in household we love kesco everywhere I'm going to need somebody very special to say uh it's so good Mom you like it you've come a long way to eat zucchinis what would you what would you say to someone that doesn't like zucchinis this is the perfect recipe to eat it with okay well it's a good tip amazing amazing okay babe thank you for letting me feed you you're wel my sweet boy there's going to be one day when you're not going to want me to feed you and I'm going to be okay with that cuz you're letting me feed you now mhm yeah and I get to feed you some zucchinis ifos that makes your Mamita so happy today I'm making ground beef and bananas and in order to get the best flavor you have to have a delicious dough so don't get discouraged I'm going to show you the steps to get a perfect flaky dough to fill and fold your imp banadas and your belly into your bowl you want to add four cups of allpurpose flour 1 teaspoon of salt and 1/4 teaspoon of sugar and then you're going to incorporate half a cup of butter and half a cup of shortening into the flour until it's well combined and I start off by pressing like this making that butter even softer and once you soft the butter into your flour you want to start giving it more of a squeeze to fully get all that butter and that fat into your flour this should take you about 4 minutes and if you're wondering how do you know when it's well incorporated into your flour I take a big pile and I press it together kind of like I'm smearing with my hand and if it's smooth and you don't see any butter or shortening then we're ready to continue to our next step I have a cup of cold water and I'm going to start adding it gradually to our flour until everything is well combined and once you start combining you already can see how you're going to have a super flaky dough Ooh So Delicious okay I'm going to turn this over on my counter so that I can knad it properly and combining your dough on your counter should take you about 4 minutes to get it nice and smooth and have it look just like this next you want to place your dough in the refrigerator for 20 to 30 minutes while we allow our dough to rest in the refrigerator we're going to get started on our filling so go ahead and place your pan on a medium heat and drizzle a little bit of oil next we're going to sauté our onions I'm using half of an onion and two green onions next you're going to add 1 and 1/2 lb of ground beef 1 teaspoon of salt and pepper to taste break down your ground beef and continue on a medium heat until everything is fully cooked that should take you around 4 to 6 minutes once your ground beef is fully cooked you're going to add 4 oz of diced green chilies I cut two medium potatoes into fours into small little pieces like this you're going to go ahead and add that into your pot along with the 1 and 1/2 cups of water that I've had my potato soaking in go ahead and give that a loving mix and you're going to continue to cook for another 12 minutes on a medium heat or until your potatoes are nice and soft and if you like cilantro you want to add a small bunch of cilantro give that a loving mix and now we're ready to start filling our empanadas okay and now we're ready to start rolling out our dough you're going to dust your counter with a little bit of flour press down your dough and start rolling as you can see it's a super easy and pliable dough to work with you're not going to have any problems at home making these in F ofas you can just lift it with your hand dust your counter as needed so it doesn't stick too much and continue to roll and thin out your dough you want to use a round cookie cutter but I'm a fan of using bowls usually to be honest it's really going to be up to you then you want to start cutting your dough I'll dip it in my flour and then continue it's so satisfying yeah it is so much fun to make and then with this dough you want to knead it with your hands just like this combine it well you're going to wrap it up and place it in your refrigerator and then when you're done making this set you're going to continue with the remaining ones dust your counter and your dough and we're just going to roll it out a little bit more don't overdo it because if you do you're going to have problems with your filling pouring out and even with your folding you still want it to be a little thicker before you add your filling you want to wet the edges of your dough more of a half moon type of thing this is going to help seal everything together then you're going to fill with about 2 to 3 tablespoons of your filling and I know the potatoes look a little big but they're nice and soft and let me tell you when you take a bite of these empanadas with that potato it's memorable and if you don't believe me I encourage you to make them at home so with my hands kind of like a burrito I like to help it and I'm going to be tucking it in as I fold over you want to align it together just like that and you see with this hand I'm still trying to keep all that filling in now this corner you're going to bring it in to about right there and you're going to press it now this part you're going to fold it in and I like to use this part of my thumbs especially because I have nails I know a lot of my ladies do too and I press bring it in with your nail and you're just going to continue the closer they are the more cute little braids you get fold and press fold and press and this is why when you're rolling it out you don't want to stretch it cuz you want to have enough dough here to fold and press and right when you start you're going to think nothing's happening or right at the end you're going to see that it does this little Edge nobody ever knows what to do with it so just give it another fold and just let it be I'm going to give you the best tip to folding perfect empanadas it's going to be best that you fill your Empanada seal it set it to the side until you're done with all of them don't come and fold them because it's just going to end up a little bit too soft once they've been sitting there for at least 5 minutes it's going to be easier for you to start folding them in this bowl I have one egg with half a tablespoon of water and you just want to mix it really well and then you're going to caress your EMP bananas with it make sure to coat it well so that it's nice and shiny when it comes out of the oven go ahead and place your imp bananas in a preheated oven at 425° for 10 minutes after 10 minutes you're going to lower your temperature to 350° and you're going to continue to bake for 30 to 35 minutes and there you have it a beautiful and delicious Empanada perfect for you and your loved ones I'm going to need somebody very special to say uh today I'm making Chate an easy chocolate shortbread cookie recipe let's start by sifting our dry ingredients you're going to need 1 cup of allpurpose flour 2 tbsp of powdered sugar 1 and 1/2 tbsp of cocoa powder and start sifting once you sift your ingredients you're going to add a pinch of salt and you're going to give everything a loving mix next you're going to add one stick of butter I'm one of those people that likes their baked goods salty and sweet oo just perfect same we're twinning yes and then you want to start incorporating your butter into your flour so you're just going to pinch like this just really cute continue combining your ingredience until everything's nice and smooth and then you can start making your little balls I'm going to use one tablespoon to measure our cookies but you can just pinch and Eyeball it it's going to be up to you but if you want more of a perfect look it's best that you measure them I find that it's easier to form them if you squeeze your hands with your dough just a little bit you're going to start rolling it and making a smooth ball and once you have a nice round ball you can start placing it on your baking sheet and continue with the remaining cookies this recipe yields for 12 to 14 cookies and now you're going to bake in your preheated oven at 350° for 25 minutes and once your cookies come out of the oven you want to allow them to rest for 10 minutes before we start coating them and while they cool in a separate Bowl I'm going to add about a cup of powdered sugar and I do want to share that these are the kind of cookies that I like to put in my kids Easter baskets and yeah no matter how old they are I'll always put cookies in their Easter basket um and I like these you can order these online I'll have Cloud Link in the description and if you don't want to go out your way and purchase something extra it's okay you can use some of your little sandwich bags um like this to place them in there just tie it like this and then you're set go ahead and take your beautiful cookie and just put it into some powdered sugar you know every time it snows uh where I'm at I always make something super special for the kids and it just makes it a really fun experience so these are perfect for the occasion makes me feel like I'm in a magical place making cookies you know you're so sweet I am I'm in a magical place right now you are a magical sister perfect cookies for my sister I know guys we get really corny about how much we love each other but just so you know we get corny like that about you guys too we do so for those of you that are silent viewers I know that you're shy but every so often you might want to come out and say hello so we can get corny about you guys too so if you're going to be eating these now um you only have to coat them one time but if you're going to use these to make as a little gift bag um or for later consumption you definitely want to coat them twice okay I'll show you how to do that in just a moment because these are going to be going into a little treat bag for those of you that have uh children that go to school school can be really stressful it doesn't matter if you're in uh preschool or high school so if you have some of these little treats for the kids in the car on their way home it's really going to make their day hey what about our college kids college kids I'd have a different treat for you you guys need a bigger meal than just your little cookies a bigger snack a bigger snack the cookies have been here for about 3 minutes and that's when you can start all over from the beginning and coat them one more time you can dust them off like this too see how it's still warm perfect we need a thick coating there what did you think you weren't going to get a bite of course you are I'm going to need somebody very special to see uh for those of you that are on a diet you only get one in here I'm just kidding it's not me it's definitely not me woo yes okay and this one you're going to be able to fit too and boom done I want to inspire you to make some casadas for dinner and since my sister brought me a big bulk siiz Costco mushroom carton uh we're going to be using that so you're going to need about two cups and with onions you can use as much as you want I'm using half of a large onion and this part here should take you 6 to 8 minutes and I do make this recipe often when I'm short on time so whenever I sauté a lot of mushrooms and onions I tend to freeze them for an easy dinner once you see your onions are a little bit softer you can start seasoning with a little bit of salt and some pepper once you season your onions and your mushrooms and you see that they're nice and soft you can add one cup of corn and you're going to continue to cook for another 2 [Music] [Music] minutes are [Music] ready and for my other stylist gadia that I like I'll show you how to make that you're going to add some butter jalapenos a little oil so our butter doesn't burn and I sliced some queso fresco and we're just going to searr it add some black pepper and salt to taste you want to Ste your K Fresco 2 minutes on each side and when it looks like this you're ready to turn off your burner so you're just going to add your ca your cheese and allow it to melt be very careful when you're opening it up you're add your frco and your jalapenos and we're set and of course you can add a little bit of hot sauce I'm going to need somebody very special to say uhas with a little snack to munch on and I've been having this snack since I was uh a teenager so all it is is cucumbers and carrots you're going to add some black pepper salt to taste and some lime juice what a perfect way to get Cloud Teater carrots thank you sister you're welcome think I made these on the channel maybe what 5 years ago been that long already mhm oh that's so good they're crunchy o the pepper with the lemon they [Music] like thank you most of these carrots are for you by the way thank [Music] you little fruit rollups you get get it you get it little veg [Laughter] rolls and you have to remember sometimes you do have to eat fresh after your cassad of course today I'm making Mexican street corn macaroni pasta salad and in order to maximize the flavor you want to boil your corn in a pot of hot water and what I like to do is I like to mix 1 tbspoon of Masa which is instant corn Masa with a little bit of water and I pour it right into the pot with half a cup of milk 1 teaspoon of salt five corn on the cob and you want to boil your corn for about 15 minutes on a medium heat in the meantime I'm going to roast two cups of corn with a little bit of butter in the same water that you use to boil your corn you're going to add 1 and 1/2 lb of macaroni pasta and you're going to continue to cook as suggested on your package and then you just want to start cutting your corn kernels you're going to go ahead and add 1 and 1/2 cups of mayonnaise 2 cups of Crema Fresca 2 cups of CA 4 tbspoon of hot sauce a little sprinkle of tahin don't go too heavy you're going to add one cup of your roasted corn once you're done combining your ingredients if you need a little bit more of a bite uh you can add a shredded rotisserie chicken a small bunch of cilantro and you're going to give it another loving mix go ahead and taste your pasta and if you need a little bit of salt go ahead and sprinkle a little bit of salt a little bit of Cracked Pepper and we're ready to serve excuse the children it's spring break they're all having a really really good time I love to hear the kids playing screaming singing yes you know asking for snacks yeah you know there was a Santana song where he said let the children play oh sweet it's true then you can garnish with a little bit of CA the remaining roasted corn cilantro and boom done you're ready to serve you also want to keep some hot Cheetos and a container next to your pasta salad that we can just sprinkle a little bit over the top now I'm going to need somebody very special to say ah it's Taco Tuesday and I want to inspire you to make an easy dinner and it doesn't get tastier than a Mexican style breaded fish it's absolutely delicious and you can easily make it into a taco let's start by seasoning our fish I'm going to season our fish with 1 tbsp of white pepper salt garlic powder 1 teaspoon of paprika and 1 teaspoon of parsley make sure you're seasoning both sides of the fish and today I'm working with tilapia and I have one person in my family that doesn't want tilapia today so I have a little piece of salmon to my first tray I'm going to add one cup of allpurpose flour and the remaining seasoning and mix until your ingredients are fully combined to the next tray I'm going to add ban molo which is Mexican breadcrumbs and in this bowl I have a mixture of half a cup of milk and two eggs and you want to beat them until they're fully combined that way we can get started on our dipping take your piece of fish and you're going to dip it into your flour [Music] mixture then you're going to tap off the excess flow and then you're going to set it to the side we're setting up for Success today next you're going to dip your fish in egg wash and then into your breadcrumbs and boom done you want to continue with the remaining pieces of fish and I will say once you get to this part try to only use one hand to dip into the egg and into your breadcrumbs because then you're going to get some really crusty fingers and it gets interesting with an uncoated wooden spoon wooden Chopstick or some toothpicks you can place them into your oil and once you get a vigorous bubble that means that you're ready to fry place your fish in the oil and push it out that [Music] way and after a minute minute and a half your fish will be ready to take out of that oil and you can continue with the remaining ones before I serve a delicious plate for you let me show you how I prepare this delicious rice that pairs so beautifully with this dish I plac my instant pot on sauté for about 5 minutes and I'm going to add 1 teaspoon of oil I'm going to add 2 cups of long grain rice 1/4 of an onion and two garlic cloves give that a loving mix and allow it to cook for about 2 to 3 minutes next you're going to add one carrot one Celery Stock half a cup of corn one roasted Bano pepper [Music] [Music] M I know somebody can't have seafood out there so I'm going to give you a little taste of break oh that's so good it's Monday and I want to inspire you to cook a quick and affordable meal and it doesn't get easier than in tomadas now let's get started by roasting six tomatoes two garlic cloves 1/4th of an onion one jalapeno or your choice of spice once your ingredients have roasted beautifully you're going to add add them to your blender add 1 T teaspoon of chicken bullion and half a cup of water and now you want to blend it until smooth and boom done place your burner on a medium heat and you're going to add about 1 teaspoon of oil today I am using grape seed oil because my sister cares about my health and my cholesterol so you're going to see a lot of changes on the channel add your Blended ingredients and give that a loving mix and hang on tight cuz we just want this to come to a boil once you reach a boil you're going to go ahead and lower your temperature and in the meantime we've been warming up our oil and we're going to start dipping our tortillas and you only have to fry them about 5 seconds on each side and this is a perfect recipe for those of you that can't have too much spice because you can decide to add a Sano or Pepper or you can just Skip and to your queso fresco you want to add a pinch of Mexican oregano because if you add that to the sauce it's going to taste like uh spaghetti sauce and you don't want that so you just need to add a little bit to your cheese going to dip your in that beautiful and delicious [Music] sauce and quickly roll it up then you're going to drizzle your Crema fresa over the top and then you're going to sprinkle some more gesso Fresco Over the Top If you have Hardy eaters that require a little bit more substance to get full I'm going to show you what I like to do now I'm going to need somebody very special to say uh to dip it into the M that's beautiful tastes good looks good and super easy to make M hello and welcome back today we're making a refreshing seafood boil let's start by bringing 4 L of water to a boil once your pot comes to a boil you're going to add two Anaheim Peppers two celery stocks two green onions half a white onion 3 tbsp of mustard two bay leaves 2 tbsp of white vinegar 2 tbsp of soy sauce 1 tbsp of werer sauce half a tbsp of white pepper 1 tbsp of garlic powder 1 tbsp of onion powder 1 tbsp of sugar and 1 tbsp of chicken Boolean give that a loving mix and bring your temperature to a medium heat then you're going to add one lound of pte gold potatoes and your desired amount of corn and you want to make sure to contain you boiling until your potatoes are nice and soft and now it's time to make our delicious dipping sauce you're going to need three cups of chicken broth one tbspoon of Ginger paste or you can use fresh ginger or you can even use your sushi ginger four tomatillos two jalapenos and if you love spice you can add an extra Sano a handful of cilantro and one cucumber and now you want to blend until smooth and boom almost done place your burner on a medium heat and add two sticks of butter add a little bit of olive oil that way your butter doesn't burn next you're going to add four minced garlics and half of a white onion continue cooking on a medium low until your onions are nice and soft once your onions are nice and soft you're going to go ahead and add your Blended ingredients give that a loving mix and continue cooking until you come to a boil once your pot comes to a boil you're going to add half a tablespoon of white pepper 1 tbsp of Mexican oregano and you're going to squeeze the juice of one lemon continue cooking on a medium low heat for 5 to 6 minutes give that a loving mix and then you want to taste your sauce and adjust your salt to taste or you can enhance the flavor by using chicken booon but I'll tell you that this vegetable broth mix is absolutely delicious with this flavor combination that we have going on and you're going to want to use one tablespoon our potatoes are nice and soft I'm just going to remove our corn that way we have enough space to pour in our shrimp and our snow crab put a lid on it and continue to boil on a high heat for 2 to 3 minutes and boom done let's start assembling our seafood boil and for those of you that love to dip as much as I do make sure to set a lot of your sauce aside that way you can give some to your family and you guys can all keep [Music] dipping before we add our sauce you want to add your pre-cooked Mexican longanisa which is a Mexican sausage I've cut some cucumbers into Spears and you guys know Mexican people with seafood and cucumbers you know that makes us happy or at least me let me know let me know in the comments you want to sprinkle some Mexican pickled onions and don't be shy because once you start biting into the sauce and these pickled onions I'm going to tell you it just a game changer I can't even speak this is going to be so good you want to add your lemons because you're going to need a lot of that I'm going to need somebody very special to say uh look away because this is about to get dangerous this is my weekend Mexican coffee because as most of you know I'm a huge Formula 1 fan my whole family is so this is a brunchy kind of treat in the morning while I'm watching the race place your burner on a medium heat and you're going to add 2 cups of milk and one cinnamon stick you're going to allow this to come to a boil so don't leave the area once your pot comes to a boil you're going to place your burner on a low heat you're going to add half a cup of sugar half a tablespoon of imitation rum flavor 1 teaspoon of vanilla a dash of ground nutmeg and a pinch of salt give your beautiful ingredients a loving mix and continue to cook for another minute you just want to make sure that your sugar has dissolved nicely into our milk once your ingredients are fully combined you're going to go ahead and strain them you can use a bowl or a pot and I put a little bit of ice in there just to cool it slightly we don't want it to freeze just a little cool you're going to need a total of three egg yolks once you separate your egg yolks you're going to start mixing them for a good 30 seconds do it quickly this is going to warm up our egg yolks just a little bit if you were to pour all of our warm milk into to your egg yolk you're going to create something really gross so you're just going to add a few drops and you're going to keep mixing and I'm going to start with half a cup and this is just bringing our egg yolks to the same temperature woohoo we did it see it's smooth with no lumps so just take your time it's better to take it slowly when you're adding your milk than to just rush through it place your burner on a medium heat and bring your pot up to a boil once your pot comes to a boil you're going to lower your temperature to a medium low heat and you're going to continue to stir for the next 5 minutes go ahead and turn your burner off our ROP is ready this is about the thickness that you're looking for and you can just transfer your rpe into a glass container you're going to allow this to cool before you transfer it to the refrigerator and it will last you Max 2 and 1/2 to 3 days I showed you guys last month month how to make my Cafe Oya Express and I'll link that in the description area and that's the coffee blend that I'm using today and boom done who's ready for a taste because I have some for everybody oh yeah I'm going to need somebody very special to say uh thank you sister you're welcome friends if you need something comforting in a cup this is going to be a winner especially if you have Elders Mexican Elders if you make this for them it's just going to make them feel like they were young and they're going to help you sweep the kitchen oh I'm definitely helping you sweep the kitchen this is so good ooh look away cuz I'm going to get hyper in a second this is cafesito time with your or your comp this is perfect yeah for those of you that play leria or you have a celebration if you make this combination for your family they're going to ask you how you made it and you're going to shine you're going to be a superstar well you already are but you know what I mean this is so good girl this is my weekend Mexican coffee because as most of you know I'm a huge Formula 1 fan my whole family is so this is a brunchy kind of treat in the morning morning while I'm watching the race cuz I get up extra early and it just hits the spot you know or you can have it iced how would you have it on ice Cloud just let this cool down and then just add pour it to my ICE exactly that's how easy it's going to be for you to make this on Ice m wo Sal cheers like if it doesn't make enough noise I'm like Po I'm a walking sound effect meow hello and welcome back today I'll be showing you how to make the best reffed beans using some best practices with our instant pot let's start by adding two cups of beans into our instant pot six cups of water one 4 of an onion two garlic cloves and half a tablespoon of salt go ahead and pressure cook your beans for 45 minutes after 45 minutes of cooking in your pressure cooker you can choose to do a slow release or a quick release but you're going to find that your beans are missing a little bit of that traditional Mexican flavor that we like you can see that the liquid in here is still running and we need it a little bit thicker you're going to go ahead and cancel everything on your pressure cooker and you're going to continue to slow cook for 2 hours and you're going to notice a huge different not just in flavor but in the look that you want to achieve when making your Mexican refried beans now for your reff fried beans you want to place your burner on a medium heat and add some lard once your lard gets nice and hot you're going to add half of an onion and your choice of a Sano or a [Music] jalapeno [Music] continue to cook until your onions are translucent and make sure not to burn any of the ingredients in this step once your onions get nice and soft you're going to start adding your whole pinto beans and you want to add some of the liquid that way it's easier for you to start mashing your beans and you just want to keep mashing until you achieve your desired consistency in all honesty you can keep your beans like this and eat them and serve and they're going to be perfectly fine but if you want the authentic style of reffed beans let me show you how to achieve that I currently have my burner on a medium heat and we just want to make sure to dry out our beans a little bit more uh to make them refried beans and I'm going to show you what you need to do for that in this pot I have 1/4 of a cup of warm lard and you want to make sure to keep it hot I've been mixing and stirring for a good 4 minutes and now we're going to go ahead and add our melted [Music] l so all you want to do is continue to mix until the lard is well combined into your beans and there you have it the most beautiful and delicious reff fried beans you're ever going to make today I'm going to show you how to make an amazing family style chicken dinner let's start by seasoning our chicken with half a tablespoon of ground cumin half a tbspoon of Mexican oregano half a tablespoon of chicken bullan one heaping teaspoon of black pepper and two minced garlic cloves fully combine all your ingredients and then you're going to add 2 tablespoons of olive oil once you fully season your chicken you want to set this to the side for 5 to 10 minutes set your burner on a medium heat and once your pan is nice and hot you're going to add your [Music] chicken flip your chicken and continue searing for another 4 minutes go ahead and remove the chicken from the pan and next you're going to add your Bano two chopped tomatoes and one medium [Music] onion oh that smells so good continue to sauté and scrape the bits off until your tomatoes are nice and soft once your tomatoes are nice and soft just like that you're going to add 8 oz of tomato sauce give that a loving mix and continue cooking your tomato sauce with your ingredients for a good 30 to 45 seconds and for those of you watching right now if you don't have chicken at home or any kind of beef that's okay you can add some potatoes some zucchinis or even your carrots serve this over rice and you're set add two cups of water combine all your ingredients and allow that to come to a boil once your ingredients come to a boil you're going to start adding your chicken breast and if you have to patch up your chicken that's okay you just put that little piece back over here you should be okay where's your tortilla glue when you need it you need some tortilla glue this is the time continue cooking on a medium heat for about 20 minutes make sure that you come periodically move your chicken around make sure that nothing's sticking or burning your last 5 minutes of cooking time you're going to place your burner on a medium low heat and you're going to cover it with the lid and there you have it a beautiful and delicious chicken breast for garnishing flavor you want to add a little bit of cilantro and some purple onions and boom done who's ready for a taste hello and welcome back today we're making juicy chicken cooked in its own broth and we're going to start seasoning our chicken with 1 teaspoon of salt half a teaspoon of ground cumin and half a tablespoon of black pepper four minced garlic cloves once you fully combine your chicken you're going to go ahead and set it to the side and we're going to start by blending our sauce to your blender you want to add 10 tomatillos one onion a handful of cilantro one cup of water and now you want to blend until smooth and boom done place your burner on a medium high heat and once your pan gets nice and hot you're going to add 8 to 10 pieces of bacon you know what I say when you have hungry teenagers you might want to add a little bit more bacon we're going to continue cooking for another 6 minutes until our bacon gets nice and cooked once your bacon is nice and crispy like Cloud you want to go ahead and remove it I am feeling very crispy today crispy today I mean as soon as you start taking the ba the bacon out you're going to want to eat it oh oh girl are you okay that's the second time we scream this week those splashes oh careful it came from me cuz I wanted to eat it be careful you know your bacon talks back we were cooking like and the water talk back remember it did to be honest this is way too much bacon for our recipe we're only going to need about 2 tablespoons so I'm going to go ahead and carefully pour it into another little bowl next you're going to add your jalapenos and your green [Music] onions [Music] next you're going to add your [Music] chicken continue cooking on a medium heat and allow your chicken to Seer for 3 minutes next you're going to add your onions bacon and your Chile the green parts of your onion your Blended ingredients one cup of beans and one cup of your bean broth go ahead and give that a loving mix make sure all your ingredients are fully combined this is an absolutely beautiful dish right look how gorgeous it looks once you fully combine all your ingredients you're going to continue to cook for 13 to 15 minutes once everything is perfectly cooked you're going to go ahead and turn your burner off and I'm going to add some extra cilantro on the top because we love it and it looks beautiful when you're serving and boom done I didn't get distracted we have our hugle all that delicious juice is right here and that's exactly how you want to make any kind of recipe that says chicken or car a nice delicious broth now I'm going to need somebody very special to say h that is absolutely delici hello and welcome back we hope that you're having a lovely holiday season and today we're going to be making my famous flan we've received a lot of comments about how my flan recipe is the best you've ever had and now we're going to Super siize it so you can impress your family let's start making our caramel by placing our pan on a medium heat and allowing it to warm up for a good minute add 1 and 1/2 cups of sugar smooth it out and if any of the Little clumps of sugar are in here just break them down when you see puddles that are melted that's where I'll go and start tapping in the sugar there's certain parts of your burner that burn a lot hotter so you can also move your pan a little bit are you going to tell us not to walk away and be careful with the burning sugar you got it Cloud do not walk away be careful with the sugar it's really hot this can um burn Through Your Skin it can be really dangerous so make sure that you're responsible while you're doing this we've been making FL for many years and we always remind each other of that yeah you know you never know when I get really really old I'm going to need somebody to remind me so if you're still watching me when I get to that age you need to remind me guys thank you be Club junor yes right when you see all your sugar melts your caramel should be really really hot so you can go ahead and turn your burner off our family personally likes the dark caramel but if you like it a little bit lighter I definitely suggest that you melt it at a lower temperature and you're going to get more of a lighter color and all I'm doing is mixing just slightly to make sure that every part of the sugar is completely melted into a delicious caramel today I'm going to be using a roasting pan and a 4q bunt pan so I've shown you before you can use some other flan molds or just a round one and it works out perfectly be very careful when you're pouring once you to burn yourself no and I hope to hear the gentleman in the comments are going to make this for their lady love once you pour it in just give it a little bit of a whirl to make sure that it gets nice and coated at the bottom and now we're going to make our custard you're going to need 10 eggs so I suggest that you crack them into a different bowl that way you avoid having any of the eggshells because that's just going to be really gross you don't want to do that to your blender you're going to add two 12 oz cans of evaporated milk two 14 oz cans of condensed milk make sure to get all of it into the blender you don't want to leave any of your condensed milk behind 4 tablespoons of vanilla and I'm using the Mexican vanilla blend it's going to add so much flavor to your FL you're not going to regret it you'll need four cups of heavy whipping cream but if you find a quart or 32 o just pour it all right in I'm using a blender that can handle 64 Oz and as you can see I'm always pushing it in the kitchen so I'm just going to pour a little bit into the eggs and we're going to mix in two different batches since we're working with the large quantity I'm going to use a pot to strain all my ingredients in so I'll just have this right here to the side ready for me to just pour it in and all we did was blend for a good 30 seconds seconds and I left a little bit of our cream blend in there so it can blend well with our eggs give that a loving mix to make sure that all our ingredients are well combined since we blended it in two batches and now I'm just going to cover our flan with some foil you're going to pour enough water to reach the middle part of your flan baking pan and for reference you can see the pans all the way up here and our water is just right there now you're going to place your FL in a preheated oven at 350° for 2 and 1/2 hours and after 2 and 1/2 hours you should have a beautiful FL that gives you a stiff jiggle you see that that's what you're looking for so so while our FL is hot I'm going to go ahead and run a knife all through the edge right here after you run the knife through it just at the top right here if you get any of these right here you want to take them off it's not that serious to be honest when you serve it but just to be you know extra we're going to take them off and all that really is is that foam on the top usually I use a cheesecloth when I'm straining but I was moving quick quickly today it's not a deal breaker it's going to be equally as delicious next you're going to allow your FL to cool for 30 to 45 minutes and then after you're going to place a foil over the top and you're going to place it in your refrigerator for a minimum of 8 hours or until it gets nice and cold for you which is usually overnight for us the FL has been in the refrigerator overnight and it's nice and cold and ready for us to flip now that our fline is nice and cold I'm just going to run a knife all through the side oo it's going to be juicy [Music] [Music] [Music] [Music] now whoever wants a taste I'm going to need you to say and for those of you that don't want to superzee your FL today that's okay I'm I'm going to go ahead and leave the original recipe in the description area for you m hello and welcome today I'm going to show you how to make my famous rotisserie chicken macaroni pasta salad if you love Del style salad you're going to love this one anytime that I make this for any friend or family member they ask me how I made it and honestly this is a recipe you want to keep in your refrigerator if you have hungry kids it's super easy all all you need is some rotisserie chicken some macaroni and you definitely don't want to skip on using some Deon mustard for those of you that bought this it's in the back of your refrigerator right now go ahead and pull it out because this salad is going to transform your life and honestly those nights when you don't feel like making dinner you just serve this salad with some Ritz crackers and I'm telling you your kids are not going to complain and my kids are big eaters you guys have seen them eat you've seen us eat now let's get started with this recipe to a pot of salty water you want to add your pasta and today I'm using using 1 lb of Deo elbow pasta it says to cook for 5 minutes but I'm going to cook it an extra 3 minutes because I want my noodles to be nice and soft you're going to need 3 and 1/2 cups of mayonnaise 1/4 of a cup of Dijon mustard you're going to need one teaspoon of thyme if you have fresh thyme this tastes even better but if you don't you can use some dry Thyme and make make sure to grind it up half a teaspoon of white pepper if you don't have white pepper that's okay you can use some black pepper and this one just gives you more of a subtle spicy kick and if you really want to impress this holiday season I definitely suggest you get some Kinder garlic and herb seasoning it's the best combination with this particular salad but if you don't have this one any kind of Kinder seasoning will work you're going to need one teaspoon and if you're using Kinder seasoning you're going to find find that it's salted to Perfection so you don't have to worry about that one green onion if you want to preserve this for longer than 7 days I definitely suggest to add one teaspoon of apple cider vinegar other than that you are set to go but it won't last 7 Days in your refrigerator Max maybe two days you see that juice in the bottom we're going to need it what you want to do is remove the skin and you want to save that for the person that is helping you get the best angles and you want them to take a bite oh thank you sometimes when you keep your rotisserie chicken out you get a more gelatinous uh consistency of your broth that's okay go ahead and add and mix it to the sauce and you're not going to regret it it's a lot of flavor just keep on mixing keep on mixing if you're going to be serving this the next day or maybe in 3 days and you're making it in advance you want to save half a cup of your drink dressing and that's when you're going to add the day of because it's going to be nice and cold and keep it super creamy because any kind of pasta salad you make after a period of time it just loses its luster but we're going to help it out most of the time when you're going to shred your chicken you end up with thick long strips like this for this salad I definitely suggest you just pinch and have little bits like this promise you it makes a difference in this salad for this particular recipe you want to just use the chicken breast it's nice and white and it's going to keep your pasta salad looking beautiful so that's a lot of chicken this is a filling recipe and one of the things you don't want to forget to do is you don't want to forget to try your chicken in your sauce and remember to save your little carcass to make some delicious chicken broth oh you have to forget me I couldn't resist add your pasta to your sauce I know some of you already looking at me Steph you're going to need a bigger bowl we're going to do just fine today just make sure to give that a good good mix we want our pasta to be beautifully coated with our dressing once everything's combined you're going to go ahead and add your chicken if you have a small bow it's going to take you some time to mix it but let me tell you it's going to be worth it you can taste your pasta salad right now but I definitely suggest you place this in the refrigerator for a minimum of 3 hours for best flavor and for those of you who want a taste I'm going to need somebody very special to say [Music] uh hello and welcome back if you're looking to change up your chicken dinner I have a winner oregano chicken and potatoes is best when you're using fresh oregano but if you don't have access to fresh oregano it's okay use your dry oregano for this recipe let's start by removing the oregano leaves from the stem and don't forget to engage with your food when you're using fresh ingredients you just want to smell and connect with the food and I'm telling you once you eat this piece of chicken your life is never going to be the same your family's going to be asking you to make it again and again and guess what it's super easy to make so you can relax oregano is my favorite herb and for those of you that are going to be using dried oregano you're going to want to use two tablespoons I'm going to mix this with 1 tblspoon dried with about eight fresh stems of oregano as I mentioned I have fresh oregano and I'm going to add 1 tbspoon of dried four large garlic cloves 2 tpoon of smoked paprika 2 TPO of salt 1/4 of a cup of olive oil and now you want to blend until you've developed a nice paste and boom done I have a pound and a half of chicken breast but this recipe is good for up to 2 lbs pour your Blended ingredients and you just want to make sure to coat every single piece of chicken this chicken tastes great if you marinade overnight but if you're a busy person like myself you can let this rest for about 15 minutes and it should bring in so much flavor that your family is not going to notice a difference perfect I'm going to cover our chicken and let this rest for 15 minutes today I'm cooking with a cast iron and I placed it on a high heat and as soon as you see the smoke coming out you want to go ahead and start placing your pieces of chicken right on in once you place your chicken on your pan you want to lower your temperature to a medium to a medium high heat and you're going to continue to cook for 6 minutes without moving anything once you flip your pieces of chicken you're going to continue to cook for another 4 minutes I sliced four potatoes into half moons and you just want to add them right over your chicken after you add your Del delicious potatoes you're going to add 1 and 1/2 cups of water to your pan continue to cook for another 30 minutes on a medium heat or until your potatoes are nice and soft and boom done our delicious oregano chicken is ready last but not least you want to squeeze a little bit of lemon juice over the [Music] top I'm going to need somebody very special to say ah and there you have it a super easy chicken dinner and this is a perfect dinner to make for your family for those days where you see your family's a little bit stress or they're exhausted because when you're cooking with oregano it tends to relax your body so if this is not a winner winner chicken dinner I don't know what is hello and welcome back my family's been craving enchiladas and today I'm going to show you a quick and easy way to make them and we're going to start by making our enchiladas sauce from scratch you want to start by removing the stem and the seeds from your Chile wos if your Chile are small you want to use 10 and if they're a little bit larger then you want to use eight since mine are a little bit small today we're going to go with 10 and all you have to do is soak your chilas for 10 minutes until they're nice and soft once your chilas are nice and soft you're going to place them right into your blender and you're going to add three cups of your chili water add two garlic cloves and for spice you can use Chile or some CH one teaspoon of salt and remember to adjust to taste and now you want to blend until smooth and boom done let's strain it place your burner on a medium heat and drizzle half a tablespoon of a neutral oil next you're going to start straining your chili right into your pan and if you use a metal whisk is going to make this process a a lot easier sprinkle one teaspoon of Mexican oregano and if you don't have it you can go ahead and skip it give that a loving mix and you're going to continue to cook for another 8 to 10 minutes so what we're going to do is we're going to slide this to the back and we're going to get started on frying our toas now you're going to place your corn tortilla into the hot oil and you're going to fry for about 10 to 15 seconds and if for some reason you have some tortillas that fall apart don't stress it you can fry it up a little bit longer that way it doesn't tear too much for you but if even if it tears it's not that big of a deal for this style of enchilada our enchilada sauce is ready it's thickened up you can see that the color has changed now you want to place your burner on a low that way when we dip our tortillas it's hot enough to melt the cheese add some of your sauce to the bottom take your tortilla and dip it into that delicious sauce nice and smothered you want to add some shredded melty white cheese you can use mozzarella or traditionally this is made with Chihuahua or menonita cheese if your family needs a little bit of protein you can add some shredded chicken onions and then you want to start stacking your next layer and you want to continue stacking them up until your little heart desires some people only need two some of you need three or four and that's okay these enchiladas are perfect to make especially for those tortillas that have no hope and for your last layer you just want to add a little bit more sauce to the top you're going to add some Kota cheese if you like Mexican Crema you can drizzle a little bit of that over the top as well garnish with a little bit of cilantro or you can use some green onions and to keep this recipe traditional you have to fry an egg and place it over the top and that's perfect if you have hearty eaters now who's ready for a bite what's better than a stack of pancakes a stack of enchiladas I'm going to need some very special oops somebody wanted that piece that belonged to you to say h and there you have it quick and easy enchiladas if you're looking for these enchiladas at a Mexican restaurant you would ask for enchiladas montadas these are from Chihuahua Mexico and I hope you love them as much as I do oh W that's good you surprise yourself every yeah I love that she does not only is this recipe quick and easy it's absolutely delicious [Music] when you get a bite of that onion with all the combination good lord loves me hello and welcome back I just got off of work and I turned my oven at 400° and while I wait for cloud to get out of work and give you better angles I'm going to show you how I prep a delicious chicken that makes it easier for a weekday meal I have a total of six chicken breasts which I sliced in half for faster cooking and I'm going to place them into our Ziploc bag this is one of those recipes that always helps me for meal preps so I'm going to go ahead and make two portions I'm going to start seasoning our chicken with half a tablespoon of ground cumin half a tablespoon of black pepper one heaping teaspoon of smoked paprika half a tblsp of garlic powder 1 teaspoon of clove 1 tbsp of salt the juice of two limes half of an onion half a cup of parsley half a cup of cilantro and 3 tbspoon of olive oil fully combine all your ingredients place it in your refrigerator overnight for best flavor but if you really need it go ahead and let it rest for 1 hour and after you're done marinating your chicken you can split it up to cook for that day and you can freeze some for later on in the week like we're doing today so hopefully this is going to thigh out by the time Cloud gets here so that I can give her a beautiful and delicious meal that she deserves she's been working really hard and the other thing that I like to prep is I like to pre-boil potatoes and keep them in a little zip log bag especially when I buy a big large amount at Costco I got these for I think $8 or $9 it's 5 lb and these little creamers are delicious and they will save you throughout the week now I'm going to show you how to make a real delicious sauce that goes perfect with just about anything you can even substitute it for your mayonnaise for your sandwiches and let me tell you your kids are going to be super happy so what you want to do is you want to add a small bunch of cilantro into your little blender you're going to add a small bunch of parsley one jalapeno two garlic cloves about half a cup of mayonnaise half a cup of plain yogurt and if you don't have plain yogurt you can also use uh Crema fresa or some sour cream the juice of one lime and the lime will also help preserve it so that it can last you about 5 to 7 Days in their refrigerator if your kids don't get a hold of it my kids love to dip their little carrot sticks in here and they just have so much fun with that you're going to add 1 teaspoon of black pepper one teaspoon of salt and then you're going to get ready to dance cuz you have to blend this until it's nice and smooth and the best part is that you can freeze this sauce just make sure that when you're done Tha it out you put it in a bottle and give it a good Shake kind of like our blender dance so if you find out that your family Lov this recipe as much as mine does you're going to want to make double batches of everything seal it up and put it in the freezer for the views club and me place your pre-cooked potatoes onto your baking dish and for this part I'm going to use a potato masher you just need something heavy even a glass cup to press down on your potatoes like this and give it a little bit of a mash this is a dinner that I've been making more often for my family and my boys requested I make it again so it's become a family favorite and since my boys are getting older and becoming super health conscious um I have to change up the way that I make the recipes and still make it comfortable for them with a lot of love drizzle a little bit of olive oil over the top don't be too heavy because we're going to finish these off with something that you're all going to love sprinkle a little a little bit of salt over the top somebody's going to get a really salty potato on that one whoever gets that one has to wash the dishes give at me and you just want to place your deliciously marinated chicken into your baking dish last time I made this the kids wanted a little bit more of the onions they get nice and soft and just adds a beautiful touch flavor when you combine all of this meal so I'm going to give him a little bit more sio eat today and now you want to bake your chicken and your potatoes at 400° for 35 to 40 minutes and you're going to say that's really high heat to be baking your chicken don't worry we're in a rush we got to make dinner and the kids are not going to complain especially with that delicious sauce that I just showed you how to make now to enhance the flavor of our potatoes I'm going to melt 4 tblspoon of butter once your butter melt you're going to add half a tablespoon of garlic powder ah our potatoes smell delicious they look beautiful and I'm so hungry was a little bit stressed out at work today but you know I'm getting by and I just need something delicious to eat today and potatoes are so comforting that I'm like I might eat all of these the kids aren't going to get any I'm just kidding pour your melted butter over your potatoes and then give it a loving mix the Aromas that are coming out of this little Bowl right here are enough to satiate the whole world and boom done our beautiful delicious and juicy chicken is ready let me show you how I like to serve this for my family and boom done who's ready for a bite I'm going to need somebody very special to say ah and there you have it a beautiful and easy dinner for your whole family to enjoy hello and welcome we're back with another delicious slow cooker recipe if you love beef if you you love potatoes you're going to love this recipe because it's juicy tender and it's going to fall apart in your mouth before you start prepping all your ingredients you want to place your slow cooker on high you're going to add 1 tbspoon of lard or olive oil this recipe works great with 3 to 4 lbs of chuck roast two Tomatoes two large potatoes one medium onion one poblano pepper two garlic cloves 1 and 1/2 tblspoon of chicken bullan half a tblspoon of ground cumin one teaspoon of black pepper 1 tblspoon of Mexican oregano a small bunch of cilantro give all your ingredients a loving mix add half a cup of water and now you're going to slow cook for 7 to 8 hours on low and boom done an easy and delicious gisada in your slow cooker the Aromas that are coming out of this pot are so comforting and who wouldn't want to come home to a slow cooked beefy and potato dinner let me show you how I like to serve this for my family have some whole pinto beans and a tortilla I'm going to need somebody very special to say ah and there you have it a super easy and delicious meal that your whole family can enjoy m oh that's so good hello and welcome back today we're making a Mexican street corn chowder and don't skip too far ahead because we're going to be doing a dual recipe I'm going to be showing you how to keep your chicken tenders juicy and crispy a lot of you know how much I love corn and I tend to get very corny and this recipe is perfect for people like me you're going to need 4 to six fresh corn on the cob and you're going to have to start peeling it's just beautiful I love corn if you love corn let me know in the comments it's the season for corn all year long but here in the states summertime is sweet corn time so whatever corn you get a hold of that's what you're going to be using and once you've cleaned up your corn you're going to start shaving off your kernels o that just went right through flip it over and do the same to the other side and keep one of your cobs because we're going to be adding more flavor into our chowder and for those of you that currently don't have access to corn on the cob don't worry you can use 2 16 oz Frozen corns and this recipe will work out just as good I've had the kamikoto knife set for over a year it comes in a beautiful heavyduty ashbox that will look nice on any kitchen counter each box set has a 5in utility knife a 7in nikiri vegetable knife and a 8.5 in slicing knife making this a perfect set for all your chopping and slicing needs and perfect for gifting I'm starting off by using the 5-in utility knife to quickly chop our onions I like that I'm able to get through the chopping quickly without crying with the same knife remove the stem and the seeds from your bell pepper and chop into cubes since I've been slicing and chopping with the sweet angel kamikoto knives poking fun of my dull knives is a thing of the past they've helped me truly shine in the kitchen look at how sharp and precise I can slice through this Anaheim Chile it's truly amazing it must be because the kamikoto knives are made with high quality Japanese steel and use traditional techniques wow now I know why they maintain their sharpness let's start making our Mexican street corn chowder by placing our pan on a medium heat and adding 2 tablespoons of butter once your butter melts you're going to add your chopped onion half a red B pepper two minced garlic cloves mix that gently and continue to cook for another 4 minutes and make sure you come and stir periodically next you're going to add 1 tbspoon of allpurpose flour give that a loving mix and continue cooking for another minute to a minute and a half add your roasted Anaheim pepper two potatoes 1/4 of a cup of cilantro and five cups of chicken broth you're also going to add the corn cobs and you're going to continue cooking for 10 minutes and I'm going to show you a tip that I like to share with anybody that I talk to in here I have 1 tbspoon of Mya which is instant corn Masa what I like to do is I like to add water you're going to need 1 to 2 tablespoons of water and just mix mix mix until it's well combined anytime you're making anything that has corn in it and you want to enhance the flavor of the corn especially in a soup this is going to work wonderfully to enhance the flavor of your corn after 10 minutes you're going to add your Masa and water mixture one teaspoon of white pepper and if you don't have white pepper that's okay you can use black pepper 1/4 of a cup of mayonnaise and then you want to start mixing your ingredients add your corn lower your temperature to a medium low heat and start adding one cup of heavy whipping cream if you don't have heavy whipping cream you can use half and half and if you don't have one or the other you can use your Crea fresa you're going to continue cooking for another 15 minutes to allow all of our flavors to fall in love with each other and you don't want to put the lid fully on it because it's going to boil over so just keep it nice and cracked and over here I'm just roasting some more corn I've cooked it for about 5 minutes and right when I see that it's nice and warm in there I'm going to add about 1 tblspoon of butter to finalize the roasting and just when you think this recipe can't get any better it does our friends and long-term Partners at kamikoto are giving each and every one of you $50 off of your purchase by clicking this link and using your abuse discount code and boom done you want to wait about 20 to 30 seconds in between adding your chicken tenders that way your oil doesn't get too cold your chicken tender should only take about 4 minutes to fully cook so when you cook on one side for about 2 to 2 and A2 minutes you want to go ahead and flip them and when they have a beautiful golden brown color that means that they're ready to come out juicy and fully cooked to Perfection and boom done done our Mexican street corn chowder is ready and now we're ready to serve I'm going to add some extra roasted corn over the top P Deo K cheese some tahin and a few drops of your favorite hot sauce and your desired amount of crispy chicken tenders I'm going to need somebody very special to say uh and just like that you have a perfect and easy dinner that your whole family can enjoy you can have your soup on its own but I personally like to dip my tenders in there that is absolutely delicious now look away cuz it's about to get dangerous hello and welcome the kids are out of school and they're super hungry all the time today we're going to make them a lunch that's going to keep their bellies full and make them super happy now you have a choice of using reff fried beans or your favorite beef filling today I'm going to be using our bada Baka recipe now let's get started what I have in this bowl is our glue we use this to seal our takitos and for our Chim chungas it's a mixture of flour and water and you're going to mix it until it's nice and smooth and pasty like this take some glue you're going to add some Mexican cheese blend some juicy COA fold and wrap and then you're going to place this part down on your beautiful tray same thing for our delicious refried beans oh these smells so good and we're going to continue with the remaining mini chimies I'm I'm going to be making a lot I have my whole family over today and we're just going to enjoy these little fried Chim chungas we have a bunch of kids here today we do they're going to love me so much that they're going to put the dishes in the dishwasher and then wait until they're done and put it away with an uncoated wooden spoon Chopstick or your toothpicks you're going to test your oil I've been warming up my oil on a medium heat with the cast iron and we're going to check how hot it is we're ready to fry now I only use canola oil for frying but make it comfortable for your home now you're going to place your mini chimies gently into your oil and they do fry quickly since we're using flour tortilla so please be gentle with yourself I mean they're so cute they're irresistible I can't this going to be delicious when your oil is hot enough you're going to count about 30 seconds and then you're going to turn it let's go ahead and start turning them you see they have that little golden color this beautiful it shouldn't take you more than a minute and a half to two minutes to fry these two Perfection so hang tight and just like that we have beautifully fried mini chimies and whenever I have any kind of broth whether I'm making chicken beef or pork I use that broth to make some beautiful saso and I call anything that's in those little packets F these are the gonchas but it's super easy to make and perfect to serve with this recipe we're going to place our Chim Changas in a little pyramid and just have fun with it your iceberg lettuce some wacamole press it down nicely some delicious payo and some Crema frisca you can place your soup right right on the side and who's ready for a delicious bite I'm going to need somebody very special to say uh in Mexican culture it's accustomed to have your food with a little bit of soup or a cons and this works perfectly so remember don't throw any of your broth away use it for a Fido even if you have to have gome you can sprinkle a little bit of cabbage on the top it's going to be delicious but we're ready to dig it I'm warning you guys it's going to get dangerous and once you take a bite you you want to dip it into a little bit of your broth this is absolutely delicious remember if you're cooking alone play some music play our videos let us know and we'll reply to you in the comments but this is definitely something you can make week after week after week if you have a lot of family over during the holidays or the summer time make sure to have a lot of beans a little bit less beef and that way you can balance out between one Chim changa with beans one with Baka or your choice of filling and then with the sopita they're going to be filled they're going to be ready for a nap and then you get to take a bath watch your favorite program and relax so good and make sure to wash it down with a delicious watermelon AWA fresa Salud hello and welcome back to views on the road today we're going to make an old-fashioned Mexican dinner and we're going to start by placing 3 lbs of beef into our instant pot two Chile wos make sure to remove the stems and the seeds 1/4 of an onion three garlic cloves two bay leaves 1 teaspoon of Mexican oregano 1 teaspoon of black pepper one heaping teaspoon of salt and four cups of water [Music] using that for the broth for our soup shred your beef and it doesn't have to be too thin just simple pieces just like this some of are going to be smaller but this is what you're looking for for those of you that have an instant pot remember that you can place this beef in the morning before you have to go to work you can start cooking it and allow it to be in a slow pressure release and just keep it there until you get home and it's going to be nice and warm and perfect and it's going to be even more tender than this place your burner on a medium heat and drizzle about half a tablespoon of oil remember watching the cooking shows and you're like that's more than one tablespoon every time and Karma has hit us because people tell us that now it's more than this that's funny I used to think that too yeah once your oil gets warm you're going to add half a sliced onion two Anaheim peppers and two tomatoes and if you can find Anaheim pick your favorite green chili we're going to continue to cook our ingredients for another 4 to 6 minutes until our onions are translucent and our tomatoes are nice and soft once your ingredients are nice and soft you're going to start adding your shredded beef give that a loving mix our beef is so juicy I got a really good cut this time I'm so excited I saved some of the broth that we blended with all the onion and all the extra stuff and you're just going to pour just a little bit we're going to go with about half a cup you want to make sure that you serve this juicy and not dry so if for some reason you make this early on in the day and you want to serve it uh later for dinner you can cook it and then save your broth and when you warm it up you can add that broth that we added and it's going to keep it nice and juicy for you this is also the time where you can adjust salt to taste if you want to use chicken bleon or if you want to use salt for us we kept it with salt keep it nice and light and I'm going to be using about half a teaspoon of salt once you combined all your ingredients you're going to continue to cook for another 8 to 10 minutes on a medium low heat and boom done we are ready to serve look at how delicious that looks this is so comforting for me I'm going to Feast today you guys and you serve this with your Mexican rice and some creamy smooth beans and right when you serve your beans you want to add your cheese so it can get nice and melty some of you think you're not going to eat a little bit of a salad you're just going to make a little space here and you're going to eat your salad don't look at me like that with the tomatoes I know you have them on top of your Taco Bell tacos this is no different you're going to eat them and you're going to need some freshly made flour tortillas here we have our soup or Fidel and all I'm going to do to that is I'm going to add a little bit of onions and cilantro to the top and any kind of Bara Bea any beef broth that you have left over you can always use it for an extra dish just like this I'm going to need somebody very special to say ah and these are the oldfashioned dishes that really bring Comfort to your home I grew up eating car shredded beef and honestly I don't think I can stop so I hope that you guys enjoy this dish as much as our family does because it's absolutely delicious hello and welcome back I hope that you love a slow cook tender juicy barbecue as much as I do and in order to achieve that at home you're going to need a slow cooker so go ahead and place your slow cooker on high add 1 tbspoon of lard and make sure to stick around to the end because I'll be showing you how to make a salsa ver the kosa that goes perfect with your barbecue sandwiches your tacos and it's sure to hold you through the summer and before we get started with this recipe I don't want you to feel limited this recipe and seasoning works best with beef pork or chicken so if you decide to slather some on some shrimp it's going to taste delicious and even those of you that love tofu it works perfectly this recipe is good for8 to 10 lbs of pork once you get your big piece of pork butt you want to chop it into smaller pieces season with 1 teaspoon of salt and 1 tbspoon of black pepper make sure that all your pieces are coated with the seasoning and then you're going to add them right into your slow cooker with that nice hot lard okay leave this here without touching anything and let's go and blend our sauce now to make our barbecue sauce you're going to need to use four Chile wos and four Chile anchos if you don't have access to your ancho Chile you can find some pasas that have a similar flavor but let me tell you the ancho once you toast it remove your seeds and the stem it's going to bring out a flavor that's going to pop in your mouth once you take a bite out of that pork soak your chilas in some hot water that should take you 8 to 10 minutes or until they're nice and soft to your blender you're going to add your W Chile ano Chile three cloves 1 tbspoon of Mexican oregano 1 tbsp of ground cumin 2 tbspoon of chicken bullan 3/4 of a cup of apple cider vinegar half a cup of water and now you want to blend until smooth and boom done and you're just going to pour your sauce right over all your pieces of pork any sauce left over in your blender just add a little bit of water get all that sauce out you're just going to give that a loving mix to make sure that every single piece is coated you're going to add four garlic cloves one sliced onion three bay leaves combine all your ingredients and now you're going to cook on low for 8 hours and boom done our barbecue is ready and just by me mixing it's pretty much shredding our barbecue just perfect so you get a little bit of shredded a little bit of chunks and it's just going to allow to melt in your mouth can add a little bit of extra onions cilantro pickled purpled onions and a little squeeze of lime juice if you're like me you like good gossip so if you want your family to gossip about you at your barbecue go ahead and chop one green apple and add that to your sloth you want to pick your favorite buns but these are the ones that my kids like and that's what I chose today toast your buns slightly that way you make sure that it doesn't get too soaked up unless you like that kind of thing then soak it up I really love how sneaky the onion is in here o and boom done a delicious barbecue sandwich cheers I'm going to need somebody very special to say ah and there you have it an easy and delicious barbecue that you can make any time of the year this is a perfect meal prep recipe for you guys and let me tell you don't skip on that KLA it's going to be a game changer for your Baka tacos and I hope you guys enjoy this recipe as much as I enjoy cooking it for you m wow and I do want to let you guys know that this recipe I made it so that it's not too spicy or over seasoned but that it still pulls a lot of flavor because when you're presenting something at a barbecue everybody's going to be like I don't like this I do like this and this this one it's going to be neutral everybody's going to talk about it they're going to ask you how you made it and don't be shy to tell them where you got the recipe just give them our link and when you make this taco and you take a bite out of it I want you to think of me and say a little prayer because this Taco is going to transform the way you enjoy your Bara from the soft tender juicy barbecue to that crunch you get from your cold slot with the hint of lime it's not too spicy it's not boring it's absolutely delicious hello and welcome today you're going to learn a new way to enjoy your beef [Music] stew now let's get this recipe on the road by slicing our beef today I'm using New York beef loin but if you don't have the New York beef loin you can also use Chuck or ribey I'm going to take off the fat from our beef and I'm going to be using that for chicharones if you've never had beef chicharones I'll link a recipe in the description and it's perfect for tacos I find that when I'm making any kind of beefy stew my family will start crying about oh it's too much fat and you kind of just want to bite into it so let's give our family what they want and that's what they sound like when they're complaining oh I [Music] don't and you just want to cube your beef if you have a lot of little ones at home you can make them into smaller little Cubes but my boys are hunky and they require big bites and I'm hunky too and then you just want to place that into your bowl now to your 2 lbs of beef you're going to add 1 and 1/2 tpoon of ground cumin 1 and 1/2 teaspoons of black pepper half a tablespoon of salt two minced garlic cloves half a tablespoon of olive oil and you're going to fully combine all your ingredients once you fully combine your ingredients you're going to add 1 tblspoon of allpurpose flour give that a loving mix and once you're done mixing your beautiful beef you're going to let this set for a minimum of 10 minutes and while we allow this to set we're going to go over the vegetables that I'll be using for today's stew we're going to be sautéing half of an onion and one tomato and for the vegetables you want to use your favorite vegetables I have half a cup of corn 13 green beans an Anaheim pepper one large carrot 1 medium zucchini and 1/4 of a Cabbage you're going to need 3 to four cups of bone broth if you don't have freshly made bone broth that's okay I'm going to leave a tip and a suggestion for you in the description area and what would a stew be without some potatoes I have two rusted potatoes here and now it's time to get cooking place your burner on a medium high heat and allow it to warm up for 3 minutes if you're using a cast iron if you're using a different style pan go ahead and allow it to warm up for a minute and a half once your cast iron gets nice and hot you're going to add half a tablespoon of olive oil next you're going to add your beef and you're going to sear for a good 3 to 4 minutes make sure not to move anything around for the next 4 minutes hang tight after 4 minutes you're going to add your onions and your tomato you're going to give it a loving mix and you're going to continue to cook for four more minutes next you're going to add your potatoes corn and your remaining veggies I know some of you are looking at at this and you're looking scared because of the vegetables don't it's delicious you're going to love it now give all your ingredients a loving and gentle [Applause] mix add your beef Rao half a tablespoon of Mexican oregano go ahead and give that another loving mix once your pot reaches a boil you're going to switch your burner to a medium heat and continue to cook for 30 minutes make sure to come and stir periodically I don't want anybody to burn the stew because it's delicious and you deserve to try it give or take 30 to 35 minutes our stew is ready you want to go ahead and turn your burner off and you want to sprinkle a little bit of chopped cilantro give that a loving mix and we have a little bit of a cold front where I live so this recipe is going to be perfect to warm up my family and just like that we're ready to serve a delicious beef and vegetable stew make sure that your beans are nice and smooth that way it's easier for your body to digest and this stew pairs great with some delicious Mexican red rice a little queso fresco and we're ready to eat I'm going to need somebody very special to say uh and just like that you have a beautiful and delicious beef stew to serve your family and I don't want you to feel limited and use the exact vegetables that I did sometimes you have a lot of vegetables that you need to use that are in your refrigerator and this is a perfect recipe for that M this stew is absolutely delicious and biting into the corn kernels really amplifies the flavor of this stew and I know it's going to be a good seller for your kids make sure that you make a little bit extra so you can pack yourself some for lunch or your loved ones I love a good beefy stew that's really good hello and welcome back to views on the road I'm your host Steph and today we're making pot roast it's cold outside and a lot of you just want to snuggle in bed and warm your little hearts up and this is a perfect recipe for you and you already know we're going to give it a stuff twist we're going to start by seasoning our beef you're going to start adding your salt black pepper garlic powder onion powder and to sprinkle some flour then you're going to turn it over and we're going to do the same thing and leave it to me to use the smallest plate and you just want to make sure that all sides of your bead beef is coated with your seasoning and while you're coating your beef with your seasoning you want to place your burner on a medium high heat I'm going to be using cast iron so that's going to warm up in about 2 3 minutes you're going to add about 2 to 3 tablespoons of olive oil if you don't have olive oil that's okay use whatever oil you're comfortable with and you have access to and now I'm just going to let the olive oil get nice and hot for about another minute minute and a half and now it's time to sear our beef so go ahead and carefully place your beef in your pan and you're going to sear for about 8 to 10 minutes you want to move your beef every 4 minutes and make sure that all of the sides are seared you're going to add one cup of water and if you have chicken or beef broth you can use that chicken Boolean and now that I have space on my pan I'm going to go ahead and cook our onions until they're translucent and that's going to be about 4 minutes and don't forget that when you're steering or cooking just clean as you go because once the oil sticks it's a nightmare to get off and now you're going to place your onions into your slow cooker and on this plate I have tomato Bano and carrots your potatoes and for me a combination of tomatoes and tomato sauce always does the trick so you're going to add one can of tomato sauce and I'm going to add a little bit of water just so that all that tomato sauce can go straight to the Bottom now you're going to slow cook I like to press warm so that way when I come down in the morning with my coffee I get to pick out this delicious soft and tender beef if you're like me let me know in the comments and I'll see you when it's ready and boom done our beef LEF is nice tender and fall apart look at that as you can see I already picked at it our potatoes are nice and soft and so are the carrots just beautiful and even the parts with the fat just fall apart look at that beautiful beautiful and we're going to be preparing our pot roast with a delicious oregano rice you can't go wrong with it so you're going to go ahead and place your burner on a medium heat and you're going to add about 1 tbspoon of oil today I'm using olive oil I've been on an olive oil Kick let me know if you guys have been doing the same you're going to add your rice give that a loving mix and continue cooking until it's nice and toasty that should take you about 3 minutes or so once you toast your rice you want to add your water make sure you're following the directions on your package but if you're in a humid area you want to use a little bit less than suggested your salt Mexican oregano squeeze a juice of half a lime or lemon give your rice a loving mix and you're going to bring up to a boil once your pot hits a boil you're going to lower your temperature to a simmer and continue cooking as suggested on your package and boom done our rice is nice and fluffy fully cooked and you just want to give it a quick mix that way your Mexican oregano gets in touch with all the grains of rice and although this pot roast tastes delicious as is I like to add a few ingredients that really bring out the flavor even more sprinkle a little bit of cilantro fresh onions your choice of salsa a little bit of lime juice and a little bit of avocado I'm going to need somebody very special to say uh and this is a perfect recipe for those of you that just want to enjoy your time off you can set it on a Friday and then you can eat this throughout the weekend and you don't have anything to worry about you can alternate it between burritos tostadas and you can even place it over your mashed potatoes cuz I know that a lot of you like it but try it with the rice first and then let me know thank you oo what is that some tea M it's not sweet but it's delicious and don't forget to eat your veggies M the warmth of this pot roast and the flavors are so comforting to me I hope that you guys love it as much as I do hello and welcome back today we're making a no fuss crunchy beefy dinner just make sure to have at least one pound of ground beef and your favorite taco seasoning place your burner on a medium high heat and add 1 tbspoon of lard or your favorite oil add your ground beef and start breaking it down I'm going to add 2 tablespoons of Kinder taco seasoning it's my favorite one it just it tastes like com so good break it down some more with that seasoning M it's already starting to smell so good in this house you want to continue to cook for another 4 to 6 minutes and boom done our ground beef is ready you're going to take your thala going to add some beans to it add your desired amount of ground beef some salsa some wakao place it right over the top freshly shredded lettuce Mexican cheese blend delicious P Deo and your choice of Crema Fresca or sour cream I'm going to need somebody very special to say ah and there you have it a quick and easy dinner giving you more time to enjoy your family M look away because this is about to get really dangerous that's so good that's absolutely delicious as always cloud and I are wishing you the best we hope you have a safe and peaceful weekend and on that one we'll see you guys tomorrow bye OS

Channel: Views on the road

Views: 221,194

Keywords: Mexican cooking, google food compilation, ai food comiplation, mexican dinner recipes, food compilation, mexican food compilation, mexican food dinner recipe compilations, google enchiladas, views on the road, long videos to help you sleep, relaxing videos for anxiety, million views recipes, mexican food recipe easy, mexican food cooking videos, mexican cuisine, comida mexicana extrema, long work videos, long videos to watch, tasty, mexican food making, mexican near me, food

Id: qU4LiQ_tBEk

Length: 180min 56sec (10856 seconds)

Published: Mon Apr 01 2024